Choc Honeycomb Freezer Fudge
Makes: 8 squaresCalories: 191Difficulty Level: ModeratePreparation time: 15 minutesCook time: 0 minutesTotal time: 15 minutes
Ingredients
- 60g Collagen Protein in Choc Honeycomb
- 1 can chickpeas
- 2 tablespoon smooth peanut butter
- 2 tablespoon Greek yoghurt
- 2 tablespoon honey
- 1/2 cup almond meal
- 1/2 cup choc chips
- 2 crushed Digestive biscuits for the topping
Instructions
- Step 1: Rinse and drain the chickpeas and pat until completely dry.
- Step 2: In a food processor add chickpeas, peanut butter, Greek yoghurt & honey. Blend in the food processor until all mixed through (donât over blend).
- Step 3: Add in almond meal & Collagen Protein powder, blend until all mixed through.
- Step 4: Once you reach a thick consistency mix through choc chips.
- Step 5: Pour into a lined baking tin and sprinkle with crushed digestive biscuits.
- Step 6: Place in the freezer for 2-3 hours.
- Step 7: Once set, cut into 8 squares & enjoy!
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